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Cherry Bombe: The Cookbook

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Recipes & stories from 100 of the most creative and inspiring women in food today It's the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, Recipes & stories from 100 of the most creative and inspiring women in food today It's the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including: Mashama Bailey, chef of The Grey Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams Melissa Clark, New York Times columnist and cookbook author Amanda Cohen, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, founders of Four & Twenty Blackbirds Karlie Kloss, supermodel and cookie entrepreneur Jessica Koslow, chef/owner of Sqirl Padma Lakshmi, star of Top Chef Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory Chrissy Teigen, supermodel and bestselling cookbook author Christina Tosi, chef and founder of Milk Bar Joy Wilson, of Joy the Baker Molly Yeh, of my name is yeh The Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen. 2018 IACP Cookbook Award nominee for Compilations.


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Recipes & stories from 100 of the most creative and inspiring women in food today It's the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, Recipes & stories from 100 of the most creative and inspiring women in food today It's the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including: Mashama Bailey, chef of The Grey Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams Melissa Clark, New York Times columnist and cookbook author Amanda Cohen, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, founders of Four & Twenty Blackbirds Karlie Kloss, supermodel and cookie entrepreneur Jessica Koslow, chef/owner of Sqirl Padma Lakshmi, star of Top Chef Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory Chrissy Teigen, supermodel and bestselling cookbook author Christina Tosi, chef and founder of Milk Bar Joy Wilson, of Joy the Baker Molly Yeh, of my name is yeh The Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen. 2018 IACP Cookbook Award nominee for Compilations.

30 review for Cherry Bombe: The Cookbook

  1. 5 out of 5

    Tonstant Weader

    Cherry Bombe is a beautiful cookbook chock full of beautiful and delicious recipes. They range from simple recipes with as few as four ingredients to complex multi-step masterpieces, but each and every recipe is given star treatment with gorgeous photos displaying a pop art sensibility that challenges the shabby-chic dominance of contemporary food aesthetics. With more than one hundred recipes from more than one hundred women who are head chefs at famed restaurants, food bloggers, food stylists, Cherry Bombe is a beautiful cookbook chock full of beautiful and delicious recipes. They range from simple recipes with as few as four ingredients to complex multi-step masterpieces, but each and every recipe is given star treatment with gorgeous photos displaying a pop art sensibility that challenges the shabby-chic dominance of contemporary food aesthetics. With more than one hundred recipes from more than one hundred women who are head chefs at famed restaurants, food bloggers, food stylists, and food companies. Coming from many different areas of the food industry, each recipe comes with a short introduction explaining its origin or inspiration. Some are family recipes, some are original creations. All of them look beautiful and most of them sound beautiful—except the ones with beets, but that’s an issue of personal animus toward that benighted vegetable. I like Cherry Bombe a lot. The authors, Kerry Diamond and Claudia Wu recruited a wide range of contributors who offer a brilliant variety of recipes. I love that they focus on ingredients that won’t take a trip to a specialty store, though the soda bread really should have currants, not raisins, in my opinion. I don’t think currants are that unusual an ingredient. They have them at WinCo. However, valuing ingredients that ordinary people have in their homes without making a trip to the store is something I value highly. There are recipes from all over the world, Scandinavian hash, Haitian pumpkin soup, Filipino chicken wings, and American burgers. While there are many super healthy recipes using wheat berries, barley and other complex grains, there are also decadent desserts and indulgent meat dishes. Variety is the North Star in this cookbook, so there is more than one something for everyone. What I love more than anything though is the visual aesthetic. I have mentioned in other cookbook reviews that I am tired of the messy table with herbs and flour and mess sprinkled all over—a sort of shabby chic look-at-the-mess-I-made style that everywhere. Cherry Bombe is clean, the photos are spare and clean. It’s very op-art, visually strong and powerful. It all looks delicious, and the bold forms of a knife in a brisket, a teal plate against a white background are inviting and visually inviting. I love the color aesthetic, too. Pink is not a color I associate with foodies, but it works. It’s very Sixties, recalling the days of Melmac® and those bold anodized aluminum tumblers that never insulated your hands from the icy cold water they held, so perfect on a hot, humid summer day. I received a review copy of Cherry Bombe from the publisher through Blogging for Books. https://tonstantweaderreviews.wordpre...

  2. 4 out of 5

    Andee

    I loved this book. I was really very pleasantly surprised by it - more on that in a moment. I had no preconceived notions about it, I didn’t know what it was about, or really know anything about it at all. I’m a packaging junkie and it was beautiful, so naturally, I bought it. I’ve heard of several of the women featured in this cookbook, but most of them are relatively unknown to me. I’ve never heard of this blog, didn’t know it existed until I saw a blurb about it inside the book. The book I loved this book. I was really very pleasantly surprised by it - more on that in a moment. I had no preconceived notions about it, I didn’t know what it was about, or really know anything about it at all. I’m a packaging junkie and it was beautiful, so naturally, I bought it. I’ve heard of several of the women featured in this cookbook, but most of them are relatively unknown to me. I’ve never heard of this blog, didn’t know it existed until I saw a blurb about it inside the book. The book surprised me, because I wasn’t expecting it. I expected a lot of ego and overcomplicated recipes (read Tom Colicchio’s book sometime!), but this book is gorgeous. The pictures are gorgeous, the food is lovely, the stories are warm and cozy, and the recipes are approachable, simplistic - not at all intimidating or daunting - and most of all the food is incredibly varied. The variety of cultures and cuisines gives you plenty of opportunities to go outside your comfort zone and try something new, but again, the recipes are simple enough not to frighten you away from the unknown. There is something for everyone in this book. I’m personally really looking forward to trying a whole bunch of things in this book, many of which I’m totally unfamiliar with - the spices and everything entirely. The women involved in this book make you feel at home and comfortable with trying the different foods and ingredients, they make it sound and feel very casual. They feel like women you would be immediately comfortable hanging out with and whipping up some snacks. This book is the essence of comfort - a soft, fuzzy blanket, dog at your feet, a roaring fire in the fireplace, and yummy comfort food. If comfort food was a book, this would be it.

  3. 4 out of 5

    Angelique

    Cherry Bombe the cookbook is a compilation of recipes from the biannual magazine of the same name.. The Cookbook Celebrates strong and powerful women doing what all women do cook beautiful and simple food. There are more than 100 recipes in the handsomely pink bound tome, it is heavy and large .. easy to read recipes and stunning photographs of every single recipe.. All of these have a small heading explaining the meaning or tradition of the recipe to the person that submitted it .. some of my Cherry Bombe the cookbook is a compilation of recipes from the biannual magazine of the same name.. The Cookbook Celebrates strong and powerful women doing what all women do cook beautiful and simple food. There are more than 100 recipes in the handsomely pink bound tome, it is heavy and large .. easy to read recipes and stunning photographs of every single recipe.. All of these have a small heading explaining the meaning or tradition of the recipe to the person that submitted it .. some of my standout favorites The Sunhouse ~ Charlotte Duckman .. A refreshing rum beverage San Bei Ji ( Taiwanese Three-Cup Chicken) ~Danielle Chang ... a mouth watering chicken dish that curbs Pregnancy cravings Spicy Ginger Cookies ~ Karlie Kloss .. an Ode to Grandma's Ginger cookies Savory Oatmeal with Miso and Mushrooms ~ Lexie Smith...Oatmeal reminds us that it's not just for breakfast Gougeres ~ Melanie Dunea .. a warm cheesy puff that the contributor adds is best served with Champagne .. I just think I will.. Pink Spaghetti with Beet & Ricotta sauce~ Elettrea Wiedmann .. a earthy pink hued pasta that is creamy and comforting Stovetop Ricotta ~ Anne Saxley ... the easiest creamiest Ricotta that YOU made .. *pro tip use it in the Pink Spaghetti your tastebuds will thank you Chocolate Hazelnut Torte with Whipped Cream~Elsabeth Prueitt... a Soft dense Torte that is rich and worth every single bite .. Elsabeth suggest's sometimes spreading a thin layer of Apricot,Raspberry or Strawberry jam to balance out the Chocolate and Cream.. This is THE cookbook for the woman of 2017 who doesn't need to be too fancy and wants to laugh and commune over delicious food

  4. 5 out of 5

    Andrew Farley

    Cherry Bombe is agreat collection of recipes from talented female chefs from around the world. From the first glance this book will grab anyone's attention. Each recipe is accompanied by a beautiful picture that makes you want to start cooking right away. One doesn't need to be an expert chef to appreciate this book. There are recipes of higher difficulty, but many are very simple and fun to make. I usually prefer cookbooks that cover a specific topic, but this is more of a coffee table cookbook. Cherry Bombe is a great collection of recipes from talented female chefs from around the world. From the first glance this book will grab anyone's attention. Each recipe is accompanied by a beautiful picture that makes you want to start cooking right away. One doesn't need to be an expert chef to appreciate this book. There are recipes of higher difficulty, but many are very simple and fun to make. I usually prefer cookbooks that cover a specific topic, but this is more of a coffee table cookbook. I will definitely be looking to this book for a fun recipe to try on a whim.  Also, if you are looking for the Bombe, it's in the back. I received this book from the Blogging for Books program in exchange for this review.

  5. 4 out of 5

    Linshu Wang

    I’m 2 weeks into trying the recipes from the book. It makes the home cooking experience more exciting and unpredictable for me. It has sort of an avant- guard style. I like how it pushed me to try ingredients and spices. By far my favorites are: seaweed soup on page 84, Dungeness crab cake on page 36 and easy crab rolls on page 30. Overall it’s a joyful, beautiful book with lots of stories behind every recipe and female chef. I also went to their book tour and got signatures from the authors! I’m 2 weeks into trying the recipes from the book. It makes the home cooking experience more exciting and unpredictable for me. It has sort of an avant- guard style. I like how it pushed me to try ingredients and spices. By far my favorites are: seaweed soup on page 84, Dungeness crab cake on page 36 and easy crab rolls on page 30. Overall it’s a joyful, beautiful book with lots of stories behind every recipe and female chef. I also went to their book tour and got signatures from the authors! Bombe!

  6. 5 out of 5

    Laura

    This is a beautiful, almost coffee table book. And every recipe in it is super creative and something that I would want to eat. However, I found the flow to be off - all the recipes are by women, but otherwise they are pretty different. So, you’d have a Vietnamese soup followed by a Scandinavian one. And there wasn’t a ton of backstory on the chefs or recipes, and I wanted more. Great inspirational cooking book.

  7. 5 out of 5

    False

    Modern cookbooks seem to keep reflecting the same type of things: bowls (with an Asian bent,) roasted something, grains, something with brussel sprouts, something with cauliflower and then really old-fashioned desserts like yellow cake with chocolate icing. I'll try a few of the recipes, but overall I wasn't impressed. The title is the best thing about the book.

  8. 4 out of 5

    Sheryl Kirby

    After years of creating magazines, podcasts, and conferences dedicated to women in food, a cookbook was a reasonable next step for the Cherry Bombe team. Does it feature amazing female food professionals? Yes! Can you actually cook from it? Meh... Read my full review at Food Book Feast: http://www.foodbookfeast.com/2018/04/...

  9. 4 out of 5

    Jessi

    My mom got me this book even before it made it on to Oprah's Favorite Things list. It's an okay book filled with recipes that look like anyone could cook them. I haven't tried any of the recipes yet but I've marked a couple for the future.

  10. 5 out of 5

    Elizabeth Triggs

    An Excellent Anthology... ... of recipes by female chefs, writers, and entrepreneurs in the food industry. There’s a good range of recipes in cuisine, difficulty, nutrition, etc. I would have liked to hear a bit more from the chefs, but it’s a useful collection.

  11. 4 out of 5

    (a)lyss(a)

    This is a somewhat basic collection of recipes. While there are pictures of the finished products, I was expecting something beyond brownies and other simple recipes. The recipes are things that aren't super difficult to make which is nice but also nothing super exciting.

  12. 4 out of 5

    Beth Polebaum

    Beautiful photos. I’m going to try the zucchini farcis (zucchine ripiene?) and the candied grapefruit segments. Beautiful presentation possibilities.

  13. 4 out of 5

    LD

    This cookbook is absolutely gorgeous, but I only found once recipe that I was interested in cooking and without major complexities.

  14. 5 out of 5

    Cherie

    I love the magazine but this had a lot of meat and recipes I wouldn't cook.

  15. 4 out of 5

    E G

    I’m hungry again. A few really good looking

  16. 4 out of 5

    Bookish

    Every bit as wonderful as you’d guess.

  17. 4 out of 5

    Janet

    Gorgeous and scrumptious!

  18. 4 out of 5

    Laura

    such beautiful recipes from a range of cooking locations and styles.

  19. 5 out of 5

    Haley

    Chrissy Teigan's crab rolls OH MY GAWD.

  20. 5 out of 5

    Nina

    Such beautiful photography along with the recipes! My favorite cookbook of 2018

  21. 4 out of 5

    Reading For Sanity

    Read this review and others at http://readingforsanity.blogspot.com/...

  22. 4 out of 5

    Tiffany

    Beautiful plates!!! I have had my eye on this book for a little over a year when I spotted it in a B&N location! I finally got it on my Kindle! I am very pleased and excited by this cookbook! The pictures are vivid and look very appetizing! I bookmarked at least 75 % of the book! I am excited to give these recipes a try! I will definitely have to break down and get a physical copy to show off in my kitchen! Great collection of recipes and chefs featured! I would recommend this book to foodies Beautiful plates!!! I have had my eye on this book for a little over a year when I spotted it in a B&N location! I finally got it on my Kindle! I am very pleased and excited by this cookbook! The pictures are vivid and look very appetizing! I bookmarked at least 75 % of the book! I am excited to give these recipes a try! I will definitely have to break down and get a physical copy to show off in my kitchen! Great collection of recipes and chefs featured! I would recommend this book to foodies and people looking for light plates! A great book to have when looking for new and different recipes for impressing your guests!

  23. 4 out of 5

    Tyler Elmore

    I do not love this cookbook as much as I love Cherry Bombe magazine. They have two different sections on desserts and a whole section dedicated to cocktails. It feels like it is 3 cookbooks in one, just not in a good way. The layout is also kind of strange, the book starts with the mains then moves on to salads, sides, cocktails, pies/cakes, then other desserts. I love the idea behind this and the fact that every recipe is by a woman. It is also gorgeous with great food styling and photography I do not love this cookbook as much as I love Cherry Bombe magazine. They have two different sections on desserts and a whole section dedicated to cocktails. It feels like it is 3 cookbooks in one, just not in a good way. The layout is also kind of strange, the book starts with the mains then moves on to salads, sides, cocktails, pies/cakes, then other desserts. I love the idea behind this and the fact that every recipe is by a woman. It is also gorgeous with great food styling and photography that is align with Cherry Bombe’s established gorgeous style. Just overall, I think this cookbook could’ve been refined.

  24. 5 out of 5

    Lisa Anita

    I tried a number of recipes from this book and they were all excellent! I would not make most of these recipes on a regular basis though since they are more in the special occasion category. This cookbook is very heavy on desserts and cocktails.

  25. 5 out of 5

    Alexandra Thompson Powers

  26. 5 out of 5

    Anissa

  27. 4 out of 5

    Deloris Baker

  28. 5 out of 5

    caitlin

  29. 4 out of 5

    Bridget

  30. 4 out of 5

    Rachel

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